There’s something magical about baking bread, especially when it comes to the warm, spiced aroma of Snickerdoodle Pumpkin Bread wafting through your kitchen. This delightful treat is the perfect blend of soft, moist pumpkin bread and the classic cinnamon-sugar flavor of snickerdoodles. It’s a fantastic choice for fall gatherings, cozy weekends, or even as a special breakfast treat. I first whipped up a batch on a chilly autumn afternoon, and it quickly became a family favorite. Let me show you why this recipe deserves a spot in your recipe box!
Why You’ll Love This Dish
If you’re looking for a recipe that combines coziness and comfort, this Snickerdoodle Pumpkin Bread checks all the boxes. It’s quick to prepare, making it perfect for busy mornings or spontaneous holiday baking sessions. The warm spices, complemented by the rich flavor of canned pumpkin, create an inviting taste that everyone—yes, even the picky eaters—will love. Wondering when to make it? Think Thanksgiving brunch, a cozy afternoon with coffee, or a sweet treat to bring to a potluck.
“This Snickerdoodle Pumpkin Bread has officially dethroned my banana bread! It’s incredibly moist and bursting with flavor—perfect for an afternoon snack.”
Step-by-Step Overview
Creating this delightful bread is simpler than you might think. It involves mixing a couple of wet ingredients with dry ones and layering it with a sweet cinnamon-sugar topping. Here’s what to expect as you embark on this culinary adventure:
- Preheat your oven and get your loaf pan ready.
- Combine dry ingredients in one bowl while mixing up the wet ingredients in another.
- Mix the two together until just combined (don’t overdo it!).
- Layer and bake with a sprinkle of cinnamon sugar in between.
Easy, right? Now let’s gather what you’ll need!
What You’ll Need
To whip up a loaf of this Snickerdoodle Pumpkin Bread, here’s your shopping list:
- 1 cup canned pumpkin puree
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup brown sugar, packed
- 1 tsp ground cinnamon
- 1⁄2 cup vegetable oil
- 2 large eggs
- 1⁄2 tsp baking powder
- 1 tsp vanilla extract
- 1⁄2 tsp ground nutmeg
- 1 tsp baking soda
- 1⁄2 tsp salt
- 1⁄2 tsp ground ginger
- 2 tbsp granulated sugar
Feel free to substitute the canned pumpkin with homemade pumpkin puree if you’re feeling adventurous, and you can use coconut oil for a slightly different flavor profile!
